Cream Cheese Coffee Cakes |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 48 |
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Since these coffee cakes freeze well, they make a welcome instant breakfast during all the Christmas morning craziness. Friends and family love receiving them, too, wrapped up with a holiday bow. Ingredients:
1/2 cup butter, cubed |
1 cup (8 ounces) sour cream |
1/2 cup sugar |
1 teaspoon salt |
2 packages (1/4 ounce each) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 eggs, lightly beaten |
5 to 5-1/2 cups king arthur unbleached all-purpose flour |
cream cheese filling: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/2 cup sugar |
1 egg |
1-1/2 teaspoons vanilla extract |
1/4 teaspoon salt |
glaze: |
2 cups confectioners' sugar |
1/4 cup 2% milk |
2 teaspoons vanilla extract |
Directions:
1. In a small saucepan, melt butter over low heat. Remove from the heat. Stir in sour cream, sugar and salt; cool to 110°-115°. In a large bowl, dissolve yeast in warm water. Add the eggs, sour cream mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a stiff dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. In a large bowl, beat filling ingredients until smooth; set aside. Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll each into a 12-in. x 10-in. rectangle; spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
4. Place seam side down on greased baking sheets. With a scissors, cut two-thirds of the way through dough at 1-in. intervals. Cover and let rise until doubled, about 45 minutes.
5. Bake at 350° for 15-20 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over coffee cakes. Yield: 4 coffee cakes.
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